Spaghetti Squash Pasta makes for an easy gluten-free and paleo pasta alternative! The tender pasta is topped with miso pumpkin sauce and buttery scallops. A healthy, lighter version of your favorite pasta dish. DIG IN!
Once you start cooking with pumpkin, or spaghetti squash pasta for that matter, you just can’t stop. Like for reals. Toss some buttery scallops in with this obsession and you got yourself heaven on plate….. errr pasta bowl?? Whatever plating you so choose, it’s heaven. And as mentioned Monday, I’m officially ready for pumpkin. But that’s not the only thing we’re ready for.
Yep, you guessed it. Squash-mania!! The fact that God made several different squash varieties makes me happy. I thank Him daily. Haha. I also thank Him for creating genius people who share their spaghetti squash pasta cooking hacks. More on this in a minute.
So, let’s talk about this dish, cause I am pretty sure you’re thinking, “Oh I love me some spaghetti squash, but this recipe sounds too complicated.” Am I right? Don’t worry, I get it.
And I’m here to tell you that I’ve found a super easy way to make spaghetti squash pasta without all that stringy mess. Or without it turning into mushy pasta.
Okay, I borrowed the idea/hack, but you get my point.
How do you make spaghetti squash pasta?
I’m so glad you asked!
I’d also like you to know that the pumpkin sauce and scallops took all of 10 minutes to make. So technically, this seafood paleo pasta with miso pumpkin sauce is ready in under an hour. Major thrifty foodie points here ya’ll!!!
Anyway, here’s whatcha do.
First, cut your spaghetti squash into rings. Yes horizontally. Width wise into ringlets. A heavy sharp chef’s knife is best to use. It’s very sharp, just warning ya’ll!
Scoop out the seeds in the middle.
Then, in order to dry out the noodles a bit, so they aren’t mushy post-roasting, you will need to salt/brine these ringlets. It’s not a necessity, and it does take 20 minutes of “waiting,” but it totally improves the texture! Rinse off the salt before baking/roasting.
Add a little olive oil then in the oven we go! Bam!
While that’s cooking, you make your Asian inspired pumpkin sauce and scallops. Again, miso is not a necessity, but it evens out the sweetness of the squash. You can also use a combo of tamari or gluten-free soy sauce with sesame oil. I’m so fancy, I know. Kidding.
Lastly, you sear the scallops. And because I know many of you are fearful of cooking scallops, we’re gonna go over this again. Capeesh?
Side note -> Sizzlefish has the best scallops! Like, so easy to cook and hands down the best in flavor. I do not lie.
All you need is one pan, butter or oil, and your scallops (cleaned). Heat a pan on between medium-high to high, add your butter. Once it starts sizzling, add your scallops. Add in your garlic and a dash of sea salt, then pan sear for 6-8 minutes on medium high, flipping the scallops once or twice.
Spaghetti squash pasta with scallops is an easy dinner recipe. Promise!Print
Seafood Pumpkin Spaghetti Squash Pasta is strands of spaghetti squash topped with a miso pumpkin sauce and buttery scallops. A healthy lower carb version of your favorite pasta dish. Paleo and gluten-free, with a vegan recipe option.
For the spaghetti squash pasta:
- 1 medium size spaghetti squash
- sea salt to taste
- 1 tbsp olive oil
For the pumpkin sauce:
- 1 tbsp oil or butter (ghee for lactose-free)
- 1 tsp minced garlic (2 small cloves)
- 1 cup pumpkin puree
- 1/3 cup coconut cream or regular cream if dairy is tolerated
- 2 tbsp gluten-free miso paste or tahini
- 1/2 tsp chili pepper or cayenne
- optional 2 – 3 tbsp broth to thin out
- ground black pepper to taste
- herbs to garnish
For the scallops:
- 8 medium scallops. Thawed and cleaned.
- 1 tbsp oil, butter, or ghee
- see notes for scallop substitutes
- Preheat oven to 400F
- Cut your spaghetti squash horizontally into small ringlets and use a spoon to scoop out the seeds. Use a heavy chef’s knife to do so. Ringlets should be around 1-2 inches in width. see pictures in the content of the blog post.
- Salt your squash generously and wait 15 minutes. This brines the squash to remove excess water before roasting.
- After 15 minutes, rinse off the salt.
- Place squash rings on a baking sheet and drizzle with olive oil or avocado oil.
- Roast in the oven for 30-35 minutes, or until skin is more tender.
- Remove from oven. Set aside to cool.
- While the squash cools, make your sauce and scallops.
- Place your garlic and oil in a saucepan on medium-low heat until it starts to pop and sizzle, about 2-3 minutes. You will smell the garlic fragrance.
- Next add in your pumpkin, coconut cream, miso, and spices. If too thick, add in a few tbsp of broth to thin out.
- Mix and simmer for 10 minutes.
- Add fresh black pepper last. Taste and adjust to your liking. More seasoning, salt, etc. if desired.
- While sauce is simmering, cook scallops.
For the Scallops
- Place 1 or 2 tbsp oil or butter in a frying pan on medium heat.
- Add your cleaned scallops.
- Sear for 5-6 minutes on medium to medium-high, flipping a few times.
- Scallops will brown and will no longer be opaque.
- if they start to crack, that means that are overcooked. It’s better to cook 5-7 minutes max then remove from heat. They continue to cook once removed from heat.
Place it all together
- Remove the peel from each spaghetti squash ringlet and pull out the strings from the center. Place into a bowl. Strings should be attached in a long circle. Next, separate the strands into “pasta” strands.
- Add 1 tbsp more of oil or butter the bowl and toss together. If the pasta is cold, place in microwave-safe dish and reheat for 45 sec or so.
- Place spaghetti squash pasta into bowls.
- Spoon 1/3 cup or more pumpkin sauce on top. Then add your scallops.
- Garnish with basil or herbs of choice.
- Salt and pepper to taste
- For other miso substitutes, you can use tahini or a miso soup base paste.
- If you don’t want to use scallops, feel free to use shrimp, pork, or chicken.
- For a vegan option, tofu or toasted almond slivers are nice additions.
- Category: Main
- Method: Oven
- Cuisine: American
- Serving Size: 1/3 of recipe
- Calories: 255
- Sugar: 7.3g
- Sodium: 671mg
- Fat: 15.6g
- Carbohydrates: 20.4g
- Fiber: 4.7g
- Protein: 10.6g
- Cholesterol: 36.4mg
Keywords: spaghetti squash pasta, paleo pasta, pumpkin pasta sauce, scallops
Tools to help you make this YUMMY paleo pasta!
Vegan Spaghetti Squash Pasta Option
Just in case you are not a scallop lover or have an allergy or whatnot, there is an option to make this paleo spaghetti squash “pasta” dish without seafood and vegan friendly. Just toast some slivered almonds and add those on top. Or replace scallops with other protein, like salmon, chicken, shrimp, tofu, etc.
Can I make spaghetti squash pasta ahead of time?
Yes! Because spaghetti squash pasta is so versatile, you can absolutely make it ahead. Gluten free, low carb, paleo, and Whole30 meal prep at its best! After the spaghetti squash is cooked, remove the strands and place them into an airtight container. Keep the container in the refrigerator and your pasta will stay fresh for up to a week!
Perfect for date night in, dinner party, or just when you need to spoil yourself and cook a good dinner for one. Which should be every night, right? Mmmm, love those. You can hog all that squash!
Are you a spaghetti squash pasta fan? Pumpkin sauce fan? Seafood pasta fan? If you are all three, then we are meant to be best friends. That it is all.
A few weeks ago my husband was away on business. I had a date night in with myself. I chose to make this spaghetti squash pasta because it’s everything I ever want in a dish. All my favs.
And you know what? It did not disappoint! I sat down at the table, poured a glass of wine and enjoyed solitude with my meal.
So yes, even though this spaghetti squash pasta may not aim to please everyone, it’s quite unique and I will never forget it. In fact, I plan on making it a regular date night in with me! Well… when I have those opportunities. Feel free to crash dinner anytime. I’ll save you some spaghetti squash pumpkin pasta! 😉